Love in the Kitchen - making fast, healthy, homegrown meals you'll enjoy

Saturday, January 05, 2013

Roasted Potatoes with Lemon Vinaigrette

Remember yesterday's post about the Greek Roast Pork that I said I liked to serve with  some special roasted potatoes?  These are those potatoes.  And you really should try them.  Even if you don't make the pork.  (Though you should try that too - together, it's a crazy-good meal...)

Roasted Potatoes with Lemon Vinaigrette


  • 3/4 cup extra-virgin olive oil
  • 5 Tablespoons lemon juice, freshly squeezed
  • 2 Tablespoons shallots, chopped
  • 3 Tablespoons fresh oregano, chopped
  • 2 cloves garlic, minced
  • salt and pepper, to taste
  • 3 pounds red potatoes, each potato cut lengthwise into 6 wedges
  • 1/2 cup chicken broth, low sodium


1. Preheat oven to 425°F. Whisk olive oil, lemon juice, shallots, oregano, and garlic in medium bowl to blend. Season vinaigrette with salt and pepper.

2. Toss potatoes with 1/2 cup vinaigrette on heavy large rimmed baking sheet or glass baking pan. Reserve remaining vinaigrette for serving. Pour chicken stock around potatoes. Sprinkle potatoes with salt and pepper. Roast potatoes until tender and golden brown, turning occasionally, about 45 minutes. Cool completely. Using metal spatula, loosen potatoes from baking sheet to prevent sticking.

3. Preheat oven to 425°F. Rewarm potatoes until crisp, about 15 minutes. Divide potatoes equally among plates. Drizzle some reserved lemon vinaigrette over potatoes.

Oh my, are these tasty.  Crisp and hot with lovely herb-y lemon flavor.  I could eat these every day.

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1 comment:

  1. Oh man, i need to make these soon! We would love it if you would link up at our new linky party: Two Girls and a Party Hosted by:
    Dana @ This Silly Girl's Life
    Parrish @ Life with the Crust Cut Off
    We hope to see you there!